Single Serving Double Chocolate Raspberry Cake.

First week back at work after three weeks off, need a chocolate hit. Here’s a recipe for anyone who is tired and wants a sweet treat that literally takes about 20 minutes to make (including cooking time!) You can switch out the fruit for whatever floats your boat.

INGREDIENTS
Recipe adapted from here

  • 1 1/2 tsp coconut oil or vegan butter (coconut oil gives a much better flavour)
  • 1 tbsp coconut sugar
  • 1 tbsp maple syrup or agave nectar
  • 1/4 tsp vanilla extract
  • Pinch of salt
  • 2 tbsp + 1 tsp plain flour (sub gluten-free if you wish)
  • 1 tsp cocoa powder
  • Dark chocolate, chopped (I used 2 small squares)
  • Raspberries

  1. Preheat the oven to 350f/180c
  2. Melt your coconut oil in a small pan over a low heat. Once melted remove from the heat and stir in the coconut sugar, maple syrup, vanilla and salt.
  3. Add in your flour and cocoa powder and mix together. Don’t worry if it’s streaky or lumpy – we’re going for quick here.
  4. Chop your chocolate into small pieces.
  5. Scrape the dough from the small pan into a ramekin or oven-proof dish.
  6. Push your chocolate pieces into the surface of the dough and squash as many raspberries as you can on top!
  7. Bake in the oven for 10 minutes. It’s ready when the edges are slightly crisp and the chocolate is bubbling.

Sarah xxx

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